Gelatin provides valuable functionality in cakes, pastries and dessert applications. Depending on the formulation, selected gelatin grades can help create whipped fillings with textures ranging from creamy and soft to firm and sliceable, while supporting shape retention and an attractive finished appearance.

Gelatin can also contribute a smooth, creamy mouthfeel in selected reduced-fat fillings and support physical stability during storage and freeze-thaw conditions. In certain wafer and biscuit applications, gelatin-based systems can also help manage moisture migration and support crispness retention.

Asian Gelatin Industries (AGI) provides application-specific gelatin solutions for fillings, glazings and bakery formulations.